Lisa’s Favorite Carne Asada Marinade Recipe :- Skirt or flank steak is marinated in citrus and Mexican seasonings before being expertly grilled in this delicious Carne Asada recipe. Ideal on its own or with tacos and nachos. For a dinner at home that rivals that of a restaurant, serve with Instant Pot Spanish rice, guacamole, and blender salsa.
Lisa’s Favorite Carne Asada Marinade Recipe
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Ingredients
Carne Asada Marinade
- .25 cup orange juice seeds and pulp removed
- .25 cup lime juice seeds and pulp removed – 2 to 3 limes
- .25 cup light beer I used Modelo
- 3 cloves garlic minced
- 1 jalapeno diced
- 1.5 pound skirt steak or flank steak
- 2 tablespoons olive oil
- sea salt and black pepper
- 1 large red onion
Instructions
In a bowl, combine the orange juice, lime juice, beer, jalapeño, and garlic.
Line a big zipper-top bag with a layer of onion slices, then add the skirt steak on top. Spoon the marinade into the bag and top with another layer of onion slices.
For even flavor distribution, seal the bag and refrigerate for two hours or overnight, turning it over every thirty minutes.
An alternative approach is to put the steak and marinade in a big baking dish and turn it over every thirty minutes using a fork.
When you are ready to grill, take the steak out of the refrigerator and set it on the counter for at least half an hour. Light a charcoal barbecue or turn the heat to HIGH on a gas grill.
After taking the meat out of the marinade, blot it dry. Apply a thin layer of olive oil to both surfaces, then season with sea salt and black pepper. Grill for five minutes on each side,* after placing.
Take off of the grill and give it a 10-minute rest before slicing. Serve the beef over warm corn tortillas and your preferred toppings after slicing it against the grain.
Notes
Depending on the desired doneness and meat thickness, the actual cooking time* will change. I took it off the grill at 130 degrees since I prefer my meat medium-rare.
Before serving, lay the grilled meat on a preheated cast iron pan with three to four drops of soy sauce for a classic Mexican restaurant presentation.
If your marinade doesn’t call for beer, use olive oil instead. If you’d like, you can also use tequila as an alternative.
Nutrition
- Calories:Â 235kcal
- Carbohydrates:Â 4g
- Protein:Â 25g
- Â Fat:Â 13g
- Saturated Fat:Â 4g
- Trans Fat:Â 1g
- Cholesterol: 71mg
- Sodium:Â 77mg
- Potassium:Â 404mg
- Fiber:Â 1g
- Sugar:Â 2g
- Vitamin A:Â 60IU
- Vitamin C:Â 13mg
- Calcium:Â 17mg
- Â Iron:Â 2mg
